一月上旬

《經典飯局巡禮》在twenty-ten首個主題飯聚，在KC籌備安排下，大伙兒來到座落馬哥勃羅酒店的夜上海，一行三十九人，在五千呎的摩登上海名店，共嚐以精緻風調著稱的江南風味菜。

在飲食業競爭激烈之地屹立七年之久，成功非僥倖，硬件配套上，由店門酒吧，途經主廳在到設有露天位置的廂房雅座，數千呎的敞闊空間，典雅而個性鮮明的摩登設計，雖經七個寒暑，裝潢配套仍然企理光鮮，建築用的物料，確是不賴，還加上名設計師Tony Chi神來一筆，身在其中，也有點自豪得意的感覺。

當然，大伙兒非前來吃「裝潢」，菜式弄不好，就是天皇老子亦不會給面子，每席十六道菜的菜單，喜見羊糕冬、薰鴿子等正宗手功與及時令佳菜在內，有幸一嚐燻、煸、炸、涼拌、紅燒等多款烹調技術，是說不出的期待。

白切羊片，取的東山羊肉是白水煮好材料，該以白滷水作處理，香臊軟熟，墊碟的粉皮亦為嫩滑不黏，蘸以醋汁，風味甚佳。

稻草紮肉，席上傳來「吃草不見草」的佳話，以秋收禾稈草紮著套上粽子葉的五花腩肉炆煮，後細切成件，伴以自製的荷葉餅是有特色的推介項目。

埋單每人$350，以一星米芝蓮餐廳氣派，包下VIP房亦免去最低消費，搞手背後著實花上不少心力與時間，在此謝過！亦祝大家新年快樂，今年食緣勝舊年！

更多主題飯局佳菜分享＠
http://foodxfile.blogspot.com/2010/01/blog-post_06.html

踏入2010年的首個飯局,就是參加了由KC領隊的米芝蓮之旅的第一炮----夜上海!
是夜在貴賓房筵開三席,與一眾食友品嚐精緻江南菜.
這裡的裝修非常別緻,由其欣賞燈光的設計!感覺就像在紅館看演唱會的四面舞台一樣,燈光集中照向餐桌的中央,讓每碟食物都像巨星一樣在舞台中間被照耀!讓視覺得到極大的享受.
這夜由一這串頭盤開始:
風味羊糕----這季節正在做東山羊的推介,所以加入了一些羊肉的菜式.這菜就像吃餚肉一樣,只不過中間的肉絲轉了是羊肉以及採用薄切片的方式,加京葱絲伴吃,味道有不太明顯的羶味,質感軟滑.
白切羊片----吃得到羊的羶味,羊皮軟而不韌,肉的部份非常軟淋,處理得不錯!
花雕浸雞----酒的味道聞起上來頗濃,入口卻不覺苦澀!雞肉不算嫩滑,皮的部份可以處理得脆一點.
茶葉燻蛋----燻味濃郁!有淡淡的茶香,溏沁的效果非常出色(一次過看到這麼多溏沁蛋感覺壯觀)
無錫脆鱔----炸得酥脆香口!比某些吃得一口都是燶味的店舖高出幾班.
十八鮮----是不是由十八種新鮮材料組成?看來又不像!有說這是吃師傅的刀功,雖則真相還不清楚,但吃起來爽脆鮮味倒也不錯!
涼拌海參----切片的海参炆得軟身,而且伴汁的調味很不錯,蒜香中帶微辣,很少吃到用涼拌方式做的海參.(海參如果不是用濃汁來炆的話,是很難入味)
醋木耳----因木耳本身並無味道,所以汁的調味才是主角.味道酸酸的!是開胃的小吃.
龍井蝦仁----近年菜暫時還沒有吃到一間菜館能做到有鮮、爽、乾身有龍井味集一身的效果.這裡也不例外!蝦的體形較少,入口感覺蝦身太濕棯,茶味亦不明顯.
茶燻鴿子----肉質偏實有點乾身,燻的效果不太明顯,要超越大班樓燻乳鴿的水準,這裡還須下一番苦功!這味菜大班樓做的水準確是一個指標!
香酥雞----本以為是斬件拆骨起肉後,再拍扁上粉落油炸像香酥鴨一樣,但原來是原隻炸完再斬件上檯,皮脆肉嫩!
稻草紮肉----吃前在腦中有百般幻想,假想上檯時是見到一大件長條形的五花腩,外面一圈圈的綑上稻草,吃時要剪開稻草再取出腩肉,原來只是一廂情願!實情是製作得像一件軍艦壽司!腩肉是飯的話,一小片卷著飯的糉葉就是紫菜,再放一片蝴蝶餅在上面即成!吃不到稻草的味道,濃黑的醬汁甜味有餘鮮味不足.腩肉表皮有點韌,脂肪層可以再做得化一點.
冬筍百頁結炆羊腩----冬筍鮮嫩無渣,百頁軟淋入味,先吃一件瘦一點的,肉質軟淋!再吃一件帶肥膏的,羶味十足!醬汁如再濃一點效果會更好.
乾煸鮮筍四季豆----四季豆可能水份太多,較為軟身了一點.
蔥油開洋拌麵及羊肉炸醬麵----蔥油麵沒有預期的葱香,炸醬麵的調味比較甜,兩款的麵條也略為淋身.
生煎包----沾滿芝麻的底部煎得香脆,餡料鮮味肉汁豐富!
小籠包----體型略為瘦削,餡料鮮味但湯汁不多.
肉絲兩面黃----其實看來更像螞蟻上樹!只不過米粉換作麵罷了!一堆炸得香脆的炒麵碎堆在一起再淋一個杰的肉絲芡汁上面.雖味道不錯但不是以麵餅型態出現的話又怎叫兩面黃呢?
甜品----實在肚子已全院滿座,只試了一點內有米通的雪葩及黑芝麻法式燉蛋,個人還是喜愛傳统的荳沙鍋餅多一點.
店方送出了兩張面額一千元的飲食餐卷作禮品,於是出現了每位晚飯所需金額競猜遊戲!各人分別在紙上寫上心目中價錢後待埋單後揭盅,由最接近埋單金額數字的兩位獲得,結果由小弟幸運地和檸茶兄一同獲獎.(特別嗚謝攪手KC兄,讓我實現了其中一個新年願望----又食又拎!HAHAHAHA!
祝大家新年有個好開始!

第一次黎食 dinner 有人唱歌，我記得各方面水準係ok但個個駐唱的唱到走晒音好難聽滴晒汗。

第二次黎沒有人唱歌了。但一入門口，依然係好黑媽媽的，美其名的有情調。

不過 book左位，遲少少已經有人打電話摧話有十幾張等緊檯...這裡是食氣派的上海菜吧，唔明點解會有呢種俗套的 service呢，大家都係黎 enjoy 個環境。

開始覺得 service差左...

蔥油海蜇頭 - 無食到 (份量好像不多)

涼拌海參 - 海參本身已經無味，佢仲切到好薄有點像豬肚的形狀，連個 sauce 襯埋都無味，感受唔到海參個種鮮味同滑 luk luk 的口感呢

醉雞 - 肉嫩酒香

馬蘭頭 - 非常正宗的上海菜，第一次食馬蘭頭 with百頁呢，抄到好碎有種好 raw的野菜味

崧子雞米配叉子燒餅 - 食一個都幾飽，因為個叉子燒餅都可以裝得幾多崧子雞米，燒餅鬆化

干煸四季豆和筍 - 味濃，正

大煮乾絲with bacon slices - 好清，百頁做成麵絲，完全唔肥膩

龍鬚桂魚絲 -成個魚頭咁上碟，中間有好多魚絲，有 d 油但清甜

小龍包 - 皮薄湯多

上海粗抄 - 較出面少左 d油架啦

酒釀丸子 - 無食，但賣相好像幾多米及丸子

西柚花旗蔘雪葩 - 完全無花旗蔘味，只有酸酸的西柚味

香米布甸伴茉莉茶雪糕 - 淡淡地茉莉花雪糕清香有d脆米通，但都幾好食

花生雪糕配黑芝麻 - 花生雪糕無花生味，不過個黑芝麻不會太諗都 ok

侍者的服務態度係幾好，但係做出黎的服務就令到要扣分。

例如，一開始食緊 appetizers 的時候，都未食完就已經不停上 main course ，唔理人地仲畢緊野食就叫個客借借俾佢上菜，嗯嗯，那麼急要幹嘛？跟住吸取教訓，決定叫 d 甜品係我地食完主菜就好上啦，又變左無落到單！真係 HOLD 住左！但奇怪的是個captain 記得話派 dessert plates 架喎…..咁等了 30 mins 都未有我地就諗住留遺憾的美麗取消賣單。跟住 d dessert 又 hur hur 聲上檯，個 captain 話係送番比我地食抵償番個 late service。真係好 confuse 左我地…..感覺好亂呢。

同親戚一伙兒黎，大家都有 d surprise d service 會變成咁….希望佢會做好 d 啦，呢度係高檔上海菜嘛。 最後佢用送甜品黎補救都算佢識做呢。

Among the many Shanghianese restaurant in Hong Kong, yè shanghai is one of my top picks not necessarily because of its food quality but for its consistency in its service, food quality and its overall execution. The Pacific Place outlet of yè shanghai is similar in service and food quality but the whole environment seems so crowded and populated all the time with staff rushing all over the tables. I prefer this TST location for its atmosphere and ambiance. On this rainy weeknight, I was bringing my cousin from Toronto around town for something Chinese / Shanghainese and I can only think of two right on top of my head: (1) 鼎泰豐 Din Tai Fung or (2) yè shanghai. Since I am not a big fan out queuing, I picked yè shanghai.

(1) Thousand year eggs with bean curd
This is one of my regular items to be ordered in any Shanghainese restaurant and this habit has not changed. For some reasons, it looked somehow different from how I remembered it last time when I dined here. It just didn't look as nice somehow. Not only does it looked different, it tasted rather different too, the sauce was rather weak. The thousand year eggs were chopped too fine in my opinion to have the texture it required to go along with the tofu / bean curd. More of the thousand year eggs would be nice too.

(2) Smoked tea leaf egg
Another one of my favorite items. Although there were just two of us, we ordered 2 whole eggs because half would not be enough for me! Flavor was very good, rich and deep with the tea leaf flavor but it was a bit over smoked making the yolk too solid in my opinion. Also, whoever was cutting the eggs before they were served, please try not to "mush" / "press" the egg too hard because it really affected the presentation of it!

(3) Sour and spicy soup
I did not have the soup myself but based on my cousin's facial expression, it was good soup indeed.

(4) Steamed Pork Dumplings (xiao long bao)
One word: Thick! The dough layer was too thick for my liking. There were not much soup inside as well which I consider to be an important element for a goodxiao long bao. Rather disappointing. Maybe my memories are against me but I still recall having very good xiao long bao at this place and they still hand out little clips or tongs for us to pick the dumplings from the tip because the skin was too thin for the chopsticks. Or was that just another place?humm ...

(5) Spring Onion Pancakes
It was way better than I expected. the layers of the pancakes were thin and crisp. Most importantly, the whole thing was not greasy at all. It was pretty filling but it was good. The usual spring onion pancakes you see out there are the greasy thin pancakes instead of this kind of pastry type which I personally prefer.

(6) Sauteed minced chicken with pine nuts served with sesame pastry pockets
I often order this dish as a after-dish from the Peking duck leftovers so the meat would not go to waste. Since no Peking duck was ordered, I opted for the minced chicken instead. The addition of the pine nuts gave the meat mixture a rather refreshing texture to it. Flavor wise it was alright, no surprises but, in my opinion, it would better with a bit of "ho sin" (seafood) sauce together with the crisp pastry pockets.

(7) Crispy rice with seafood in light Chinese sauce
I should have ordered the sweet and sour sauce (or tomato sauce) instead of this because it was rather plain in taste and flavor. The crispy wise though was pretty good, dry and non-greasy. If you have no special preferences in terms of sauce, I would recommend a more favorable sauce, which would be the sweet and sour or tomato sauce.

Likes:

* Decor and atmosphere + great service as always.
* Spring Onion Pancakes - puffy and pastry type, very thin layers and non-greasy
* Smoked tea leaf egg - rich and deep in tea leaf flavor

Dislikes:

* Steamed Pork Dumplings (xiao long bao) - skin was too thick
* Crispy rice with seafood in light Chinese sauce - this sauce was rather plain and flavor-less

Avg Spending: HKD 200 - 300 per person

Original Blog: http://jason-bonvivant.blogspot.com/2009/09/ye-shanghai.html

吃上海菜，當然去香港老飯店（http://www.openrice.com/restaurant/sr2.htm?shopid=1307）較正宗。但既然有人請，即管一試！

菜式：
忘了叫啥的中空餅，普通。
皮蛋豆腐：皮蛋貨色不俗，豆腐滑
燻蛋：好吃！不過本人亦擅長此菜，驚喜不大
燻魚：應該是女士才愛吃的前菜，甜酸鹹齊集
醉雞：肉嫩酒香
乾扁四季豆：濃味、豆稔，我的至愛
鎮江肴肉：普通肉凍
火腿津白：普通津白
小籠包：絕對及不上鼎泰豐

位置並不近窗，不作評論。環境現代化、乾淨，服務尚算殷勤。想坐得舒舒服服或請客均宜！
不過就不適合怕貴的食客了。畢竟開在這種地點，食客自然有分付舖租！

今日去左食野..尖沙咀.夜上海
一去到,一坐低.好黑都幾正.下次要同老公去
4個人傾計,真係幾好.
頭盤叫左d小食.
1)醉雞.
2)熏旦.
3)熏魚.
4)主菜(干煸四季豆.龍井蝦仁.小籠包. 鰣魚半條-0-)
都好好味...
不過,就小籠包唔知點講
服務good..地方好靚
下次都會在黎過
4個人食左2千蚊.都ok^^
下次同老公去食哈x2

餐廳環境昏暗，頗有格調。裝潢座位亦很寬敞舒適。服務亦不錯，不時會主動換碟添茶。

燻魚：略嫌唔夠「煙燻味」。個汁酸酸甜甜，作為前菜，頗開胃
脆皮素鵝：比較油膩，唔夠乾身。不過個「脆皮」真係好脆
肉汁小籠包：皮薄餡靚，內裡肉汁豐富，非常好
干煸四季豆：配料很惹味，微辣，和四季豆配合得宜，好味
香酥雞：用嫩雞制作，肉質當然鮮嫩。因雞肉本身曾經醃製，空口食略嫌鹹了一點
雙椒牛仔骨：牛仔骨肉質細嫩，夠腍夠牛肉味，good
肉絲兩面黃：餸料(汁)和麵分開上，在客人前才淋上餸料(汁)，以確保麵質香脆。麵條雖經油炸處理，但感覺唔油膩，整體味道唔錯，不過和國金軒的兩面黃相比，還差一點
香芒酥皮餅：除了傳统的甜品如高力豆沙外，此店亦提供不少特色甜品，賣相非常吸引喎！香芒酥皮餅的酥皮很香脆，配合奶味極濃的cream，好好食

不得不提的是枱上那瓶XO醬，用料足，味道亦佳，用來送飯吃也好好味！

[25/12/2008, Thu]

上嗰月尾,同哋朋友喺海港城,諗住食上海菜.自巳有食過呢嗰集團嘅西餐覺得ok,所以去咗.
三個人叫咗啲例牌菜.菜到同扎辨嘅女仔叫一個白飯,等咗半鐘頭,啲菜食到小籠飽都來了.嗰飯都末到.跟住見到嗰女仔房入面出來同嗰女人講俾咗三百蚊貼士,,啲朋友同我講,你唔
使食了,咁都算了.呢嗰月,見到米芝蓮竟然有推价呢間精英餐廳, 火都來.我諗我會向海港城投訴.仲有想話俾大家聽,如果冇貼士俾就唔好去了！
喺唔喺講真話都唔得？

在香港吃上海菜,真是想都未想過去夜上海,對其的感覺是徒具靚裝,食物麻麻的一類,但始終未去過,又不能斷章取義.

趁E小姐相約在此午餐,藉此一試是否有沒有估計錯誤.九龍店在香港酒店內,與西村為鄰,一定有格調.午市期間,食客亦不少.沒有訂位,也能安排一張在窗前的二人檯.

兩個人吃午飯,時間不多,兼胃口不大,沒有可能點小菜吃.看一看點心紙,也有不少選擇,既然來到夜上海吃滬菜,也是沒有可能吃粵式點心,當然是吃一些上海之味道.

年來在港深兩地,也吃過不少滬菜館的燻蛋,個人是很喜愛的一道前菜,個人覺得好吃的燻蛋,要帶有層次感的煙燻味,蛋黃要有溏心,帶有微微的燻香之外,亦要不失蛋香.這間夜上海,燻味未算很重,蛋黃味不彰,同吃過最好的,還差一截.

接著另一道前菜的醉雞就很出色,一吃便感受到花彫酒的香醇,但又不會喧賓奪主,吃落亦有雞味,雞皮同雞肉皆嫩,E小姐一向愛吃醉雞,也對此讚不絕口.我倆也想來多一客.上海春卷的外表,同我們吃慣的粵式春卷相若,但吃落是用素菜作餡了.E小姐愛吃干燒絲,就來一碟,味道咸帶鮮,也不錯.上海燒賣用糯米作餡,口感軟糯.

吃點心吃不夠,要多碟麵食,肉絲兩面黃,麵同材料分開上.炸過的麵條,香脆帶點點齦,有點似吃著童星點心麵,不過吃兩面黃,一向如此.耍上肉絲伴吃,待兩面黃被肉絲浸過變軟,吃落口感更好.

在此吃個午餐,比起其他滬菜館略貴,但身處在酒店內,又是理所當然.有機會的話,也會前來一試晚市.

Went to have dinner at this place with my parents ytd. We ordered a peking duck, fried fish stripes and a duck meat crispy and lots more other things but i think these are the best of all. The peking duck is very good, the wrap skin is very thick and soft not easily to break whereas some place brakes easily. The duck skin is very crispy and the fat under it is all taken away and when eating with the wrap skin it taste very good with the sause on the side, and the duck meat has taken away to make fried rice and the duck meat crispy. The fried rish stripe is the first time having it here and its very good, but its a bit oily. The meat is very soft and juicy and its very "ching teem", it has absorbed the taste of its seasonings during cooking very very good. The duck meat crispy is very good too, the crispy wrap is made out of cocopop, its very thick n crispy and the duck meat is mixed n cooked with a sauce which taste very good, it brings out the duck meat taste. The things here taste very good and the environment is very nice n relaxing, i like it very much here and will try other things next time

夜上海分別係金鐘的Pacific Place同馬可孛羅酒店两間! 我比較喜歡馬可孛羅酒店嚟間, 因有八折ma! 每次飲完荼結賬時, 待應都會送上一張八折優惠卷, 可於一個月內使用(lunch only)! 再加上接受booking, 唔需要等位, 又座得舒服, 仲有一大瓶XO醬提供,係我地family lunch的不二之選!

我最愛啲是君悅港灣一號啲XO醬, 而夜上海啲XO醬就排第二, 原因除了是料靚好味之外, 這裡會放一大瓶XO醬係枱面,足足有係超級市場買到啲size啲半瓶! 每次未食完枱面上的食物, 我都可以沽清瓶XO醬!

小籠包...唔係誇張, 係我食過最好味的小籠包! 比香港啲鼎泰豐 (我未試過台灣啲鼎泰豐), 翡翠明珠, 金滿庭, 小南国...好味好多! 當挾起小籠包頂部時, 可以見到D湯汁係飽內"蕩來蕩去", 肉汁juicy...正!

生煎飽都唔錯, 夠juicy,飽皮夠鬆,個底又煎得香口!

平時燻蛋都好好味㗎, 但唔知点解今次就燻得唔夠香!

五個人, 八折後$680....座得舒服, service又好, good place!

今晚家人又聚首一堂, 十人叫了很多食物, 憑記憶如下 :

冷盤 : 醉雞 - 酒味濃, 肉質偏硬! 千層素鴨 - 腐皮炸得好脆, 不過我唔鍾意食! 馬蘭頭 - 味道唔濃, 無特色! 脆鱔 - 呢個要讚, 真係幾脆! 鎮江肴肉 - 無食!

主菜 : 片皮鴨兩食 - 皮有十數片, 很薄, 唔覺脆! 松子魚 - 一般水準! 無錫排骨 - 見老公食到好多肥膏! 咸肉津白 - 夠腍, 不過, 啲津白碎濕濕! 炒四季豆 - 炒得幾油! 炸菜肉鬆燒餅 - 餡都唔錯, 不過, 燒餅硬咗少少! 河蝦仁 - 無食! 黃金炒蟹 - 無食!

小點 : 小籠包 - 唔覺好鮮味! 蘿蔔絲酥餅 - 無食!

甜品 : 酒釀丸子 - 無食! 高力香蕉豆沙 - 無食! 蛋撻 - 都無食, 不過, 要等佢半個鐘, 佢話現焗, 究竟漏單定現焗, 黎到個賣相又唔太靚仔!

是晚有其他親友所以不便失禮地影相, 仲有金鐘既分店無論服務, 環境同食物都較呢邊好!

由於開茶會的關係,有機會嘗試一下:-

1)小籠包-ok

2)鎮江肴肉-好味

3)生煎包-一般

4)炒飯,上海粗炒-可以唔試

5)高力豆沙-最不知所謂(沙糖粉紅色~古怪),

總括以上,環境非常好,要俾錢食的話真的要考慮!!!

朋友介紹訂咗位,但睇完d 食評都有d 驚, 但實際上都唔係,
酸辣湯好味, 炸菜肉鬆燒餅超正, 獅子頭夠鬆化入味, 煙鴿唔咸好有薰煙味,其他嘢都起碼有一般水準,唔似其他食評講到咁難食, 不過價錢係貴, 公平d 講,以 "li "種食物水準, 响出面可以以平好多價錢都食到, 不過酒店價錢來講,ok 啦.
最特別係食完飯有CD送,懷舊歌配合間餐廰都幾得意

有朋友生日，而主角又點名要去夜上海，無問題。打開門愘一跳，黑漆漆，以為出錯門口，當晚2人點了薰蛋、海哲頭、小籠飽、四季豆、一炖湯、一魚羮、炸菜肉鬆燒餅、蘿蔔絲穌餅，除了燒餅及炖湯ok，其它的真失望，薰蛋唔够薰味，何謂薰蛋，海哲頭有點腥，小籠包無肉味，四季豆煮得太耐，無牙吃都得，魚羮唔夠熱，蘿蔔絲穌餅皮厚，值得讚的花膠海參冬菰炖湯，夠熱夠材料，燒餅過得去，最好的，還是杯茶。可能我們不是食家，所以會有出入，所有食家們當下次推介的時候，要做多少少工夫，揾唔識的人試下，オ好推介，無下次。